Meatballs may be one of the most perfect foods on the planet. They are packed with protein and flavor, and depending on the size they make a terrific appetizer or main course. Long relegated to the sidelines while spaghetti took center court, albondigas are finally coming into their own, especially among Latin chefs. As soon as you’re done rolling a batch, take a moment to give a hand to meatballs. And then raise a glass! Here's how to pair your favorite recipes with equally delicious glasses of wine.
The earthy taste of mushrooms in Beef, Pork, and Pine Nut Meatballs is complemented by the blackberry and smoke flavors of Ramon Bilbao Crianza. Hailing from Rioja, Spain and made with 100% Tempranillo, this full-bodied red works well with the complex combination of beef, pork, mushrooms, and nuts.
Made with turkey and smoky poblanos, Albondigas de Pavo con Chile Poblano are light on the palate with a nice touch of heat. The fresh white peach and citrus flavors of PradoRey Verdejo, from Spain’s Rueda region, are a good match for these healthy and flavorful meatballs.